Abstract
Fermentation technology enables the better use of resources and the conversion of dairy waste into valuable food products. The aim of this study is to evaluate the conversion rate of glucose into fructose by immobilised glucose isomerase (GI) in sweet and acid whey permeates for glucose–galactose syrup production. The experiments demonstrated that the highest concentration of glucose and galacto-oligosaccharides (GOSs) in sweet and acid whey permeates was reached by GODO-YNL2 β-galactosidase, 32 ± 2% and 28 ± 1%, respectively. After glucose isomerisation, the highest fructose yield was 23 ± 0.3% and 13 ± 0.4% in sweet and acid whey permeates, where Ha-Lactase 5200 β-galactosidase was used for lactose hydrolysis in sweet and acid whey permeates. Finally, the results of this study highlight the potential for two-stage enzymatic hydrolysis to increase the sweetness of glucose–galactose syrup made from sweet and acid whey permeates.
Highlights
IntroductionWhey recycling has attracted a lot of interest in relation to lactose hydrolysis [1]
Bioconversion of Lactose intoWhey recycling has attracted a lot of interest in relation to lactose hydrolysis [1]
The results of this study highlight the potential for two-stage enzymatic hydrolysis to increase the sweetness of glucose–galactose syrup made from sweet and acid whey permeates
Summary
Whey recycling has attracted a lot of interest in relation to lactose hydrolysis [1]. Sweet whey is widely used as the substrate for the production of whey protein concentrate, whey powder and lactose. Due to high acidity and salt concentration and low protein concentration, there are still not so many technologies that can be diverted to acid whey processing [2]. Fermentation is a significant step in production of glucose–galactose (GG) syrup. Glucose–galactose syrup is a viscous sugar solution consisting of about 30% water, 68%. Glucose and galactose, 11% lactose and 1% salt [5]. The syrup can be used as a sweet substance for ice cream, milk desserts, sauces and as an ingredient for caramel production
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